Sweet Potato Hash

sweetpotatoandbokchoy

What You Need:


  • Olive oil
  • 2 sweet potatoes, washed and diced to about 1/4″
  • 1/2 red onion, diced
  • 3 cloves garlic, smashed and finely diced
  • salt and pepper
  • 2 tsp dried basil
  • 1 small bunch mustard greens, stems removed and leaves chopped
  • 5-6 leaves kale, stems removed and leaves chopped
  • 2 heads bok choy, leaves chopped (retain bulbs)
  • Balsamic Vinegar
  • 1 avocado – sliced
  • 2-3 hard boiled eggs, cut into wedges
  • bok choy bulbs, thinly sliced
  • Cherry tomatoes, quartered
  • Juice of half a lime

How to Make It:

  • In flat-bottomed sauté  pan, heat about 2 tbsp olive oil over medium-low heat and add onion and garlic. As onions begin to sweat and you can smell them, add about 2 tsp salt, a few grinds of pepper, and the basil (crush it in your hands first). Cover pan and let onions and garlic soften, about 3 minutes.
  • Add sweet potatoes to pan and stir to combine. Spread sweet potatoes evenly across pan, raise heat to medium and let cook another few minutes. Stir to turn sweet potatoes, and gently place greens on top. Cover pan and let the greens steam down a bit onto sweet potatoes, about 4-5 minutes.
  • Uncover and stir to combine. Sprinkle balsamic vinegar over pan (about 1-2 tablespoons) and sprinkle a big pinch of salt. Stir to combine and check tenderness of sweet potatoes. Cover pan and let continue to cook over med to med/low heat until sweet potatoes are nicely tender and greens are soft.
  • Combine sliced bok choy bulbs, cherry tomatoes, lime juice, and sprinkle of salt.
  • To serve: plate hash, top with sliced avocado and quartered egg, with a little of the bok choy bulb salad on the side.

Optional: if you want to add some other protein, this goes great with leftover meat too. For instance, if you have some ribs, take the meat from the bone and add it to the saute when you add the balsamic vinegar. Stir to combine and let it continue to cook/heat. You could also use left over roasted chicken or cooked sausage.

Recipe courtesy of our awesome CSA member, Claire.

Sweet and Savory Kale

Kale

What you Need :


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 (14 ounce) can chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 4 cups kale, stemmed and chopped
  • ¼ cup dried cranberries

How to Make It :

Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, stirring frequently. Add chicken broth, Dijon, honey and apple cider vinegar, stirring to combine. Add kale and cranberries, stir and cook uncovered until the kale is wilted and liquid has reduced by about half.

Recipe adapted from: The Sensuist 

Spicy Chicken and Butternut Squash Stew

butternut squash

What you Need :


  • 1 tablespoon extra virgin olive oil
  • 4 ounces (2 links) spicy chicken sausage, diced
  • ½ Spanish onion, finely chopped
  • 3 cloves garlic, minced
  • 2½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch cayenne pepper (optional)
  • 1 cup canned diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
  • 3 cups cubed butternut squash (go for ½-inch cubes)
  • ½ bunch kale, center ribs removed, chopped (about 2 cups)
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low-sodium chicken stock
  • Salt

How to Make It :

  1. Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. When hot add the chicken sausage and cook for about 5 minutes until lightly browned.
  2. Add the onion and garlic to the sausage and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute.
  3. Add the tomatoes, butternut squash kale, chicken thighs, and chicken stock to the saucepan. Bring to a boil, then reduce the heat until the liquid is just simmering. Cover and cook for 25 minutes.
  4. After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
  5. Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
  6. Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and season with salt if needed.
  7. Ladle stew into bowls, top with sharp cheddar and sour creame and serve hot.

Recipe adapted from: domesticate-me.com 

Bibimbap with Bok Choy and Kale

Korean cuisine : bibimbap in a heated stone bowl

What you Need :


  • 1/2 yellow onion, thinly sliced
  • 1 tbsp finely minced garlic
  • 2 handfuls of organic green kale leaves, finely chopped
  • 1/2 Bok Choy in thin slices 
  • 1/4 medium-size organic carrot, thinly sliced to match-sticks
  • 1/4 medium-size organic red bell pepper, thinly sliced to match-sticks
  • 1/2 small cucumber, thinly sliced to match-sticks
  • 1 organic egg, prepare sunnyside up with yolk still runny (preferred)
  • 1 serving of cooked rice
  • 1 tbsp of gochujang
  • Roasted white sesame seeds to garnish

How to Make It :

Heat 1 tbsp of oil and saute the onion till translucent and soft. Dish out. Heat 1tsp of oil and saute 1/2 tbsp garlic with kale, dish out; then saute remaining 1/2 tbsp of garlic with Bok Choy, dish out. Heat 1tsp oil and fry the carrots till tender and cooked. Dish out. Start assembling the ingredients on the cooked rice, top with fried egg, and gochujang then garnish/sprinkle generously with roasted sesame seeds.

Recipe adapted from: teczscape blog 

Kale and Basil Pesto

Kale

What you Need :


  • 4 cups (tightly packed) chopped kale leaves
  • 2 tsp. + 1/4 cup extra-virgin olive oil
  • 6-8 large cloves garlic 
  • 2 cups basil leaves
  • 3 T fresh squeezed lemon juice 
  • 1 cup coarsely grated Parmesan 
  • 1/4 cup pine nuts
  • salt and pepper to taste 

How to Make It :

Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry . Heat 2 tsp. olive oil in a large non-stick frying pan and saute the kale just until it wilts, about 2-3 minutes over medium heat.Put the wilted kale, pine nuts and garlic into the food processor (using the steel blade) and chop until it’s finely chopped. Then add the basil leaves, put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture. When it’s fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you’d like it about a minute. This pesto can be frozen in ice-cube trays or small mini-muffin tin cups. The Kale and Basil pesto is a delicious addition to soups or salad dressings, stirred into hot rice or cooked beans, or it can be eaten with pasta.

 

Recipe adapted from: Kalyn’s Kitchen

Kale Ceviche Salad

What you Need :


  • 2 bunches kale, chiffonade (cut into thin ribbons)
  • juice from 4 lemons
  • olive oil to equal amount of lemon juice
  • 1/2 cup (at least) grated parmesan cheese
  • 3/4 cup whole, skin-on almonds, toasted and chopped
  • 1/2 – 3/4 cup panko (Japanese style) bread crumbs
  • salt and pepper
  • pinch of dried chile flakes

How to Make It :

Mix chopped kale with lemon juice and olive oil and mix well. There should be a little liquid at the bottom of the bowl, but not a lot (maybe a few tablespoons at most). You’ll start to see the kale turn bright green pretty quickly. Cover and refrigerate for a few hours (stirring occasionally). When ready to serve stir in parmesan, almonds and panko (the panko absorbs any extra liquid so the salad is not wet—genius). Season with salt and pepper and a pinch or two of dried chile flakes. Serves 4-8 as a side dish.

Recipe courtesy of Melissa Peterson